Classic Tangy Sweet Lemon Bars (Printable Version)
Buttery shortbread crust topped with vibrant tangy lemon filling, dusted with powdered sugar.
# What You Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest
→ Topping
10 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream softened butter and 1/2 cup sugar in a large bowl until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into prepared pan bottom. Bake for 18 to 20 minutes until lightly golden.
04 - Whisk sugar and flour in a medium bowl. Add eggs, lemon juice, and lemon zest, whisking until thoroughly combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven. Bake for another 18 to 20 minutes until filling is set in center.
06 - Let cool completely in pan. Lift out using parchment handles and cut into 16 bars. Dust generously with powdered sugar before serving.
# Helpful Hints:
01 -
- The buttery crust melts against your tongue while the lemon filling wakes up every taste bud
- They come together faster than you can preheat the oven but taste like you spent all day baking
02 -
- Pour the filling over the hot crust right out of the oven, or the two layers wont bond properly
- The center should still have a slight wobble when you remove it from the oven, it firms up as it cools
03 -
- Room temperature ingredients prevent the crust from becoming tough or the filling from curdling
- A glass pan lets you monitor the browning on the crust bottom more accurately than metal